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September 21, 2011



Riggs and Ribs Lunch

July 27, 2011

Riggs & Ribs A4 Posters July 2011_with photo


June 30, 2011


Join father & daughter winemakers Howard and Christobelle Anderson in celebration of Howard’s 40 years of making sparkling wines. Enjoy a delicious 7 course degustation dinner matched to a range of our sparkling whites and reds

Thursday July 21, 2011

$140pp, bookings essential. Call 02 94606877.

Jamon serrano with catalan bread served at the bar on arrival
2000 Pinot noir Chardonnay

King fish ceviche with mint & jalepeno salsa
2002 Sparkling Chenin blanc

13 hour pork shoulder with poached pear, rhubarb & cavalo nero
2004 Sparkling Shiraz

Organic lamb shoulder with watercress and eggplant salad and celeriac chips
2002 Cellar block sparkling Shiraz

Victorian grass fed eye fillet marinated in horseradish and white anchovies served with greens and pontiac mash.
2005 Sparkling Durif

Selection of cheeses with house made bread and fig chutney
1992 Sparkling Shiraz

Poached fruit with sheeps milk labna and persian fairy floss
2011 Sparkling Lizzie.

Krinklewood Biodynamic Pork Dinner

June 16, 2011


Join us for a unique Wine Club event at Mumu Bar & Grill where Krinklewood
Biodynamic Pork will be served along side Krinklewood Biodynamic Wines.

Thursday 1st September, 7pm.
at Mumu Bar & Grill
1-6/70-76 Alexander St, Crows Nest.


Bahn Mi Sliders served with 2009 Sparkling Blanc de Blanc

Tempura Broccolini with Tomato Jelly and Pulled Pork served with 2010 Krinklewood Verdelho

Pork Belly with Pickled Watermelon, Jerusalem Artichoke, Watercress and Dark Beer Sambal

served with 2009 Krinklewood Chardonnay

Chargrilled Pork Hock with Celeriac Remoulade and Son-in-law Egg

served with 2004 Krinklewood Chardonnay
Slow Roasted Shoulder with Bread Pudding and a Spiced Pear & Baked Rhubarb Sauce

served with 2009 Krinklewood Shiraz

Candied Vanilla Cheek Ice Cream, Ginger Bread and Poached Winter Fruits served with 2010 Lucia Dessert wine

$110 per person.
Bookings on 94606877

Duckfest – 21st June

May 24, 2011

I love Duck. Always have always will.
People will often love or hate Duck there is no middle ground. The beautiful flavour can be strong or so subtle.

Last year Duckfest started the single animal dinners that Mumu Grill has become famous for – if you are a lover of this meat, do yourself a favour and reserve yourself a place (or two).

Seven courses of mouth watering duck
What will the desert course be?
Will the magical Turducken reappear?
Will the Consomme that was so raved about appear again?

Come and enjoy the fun for just $75

“I can still remember the fantastic flavour of the consomme and I haven’t eaten duck since Duckfest… still waiting to ease back into it”.

To book your place for Duckfest
Call the restaurant on 9460 6877

Sustainably Scrumptious

May 24, 2011

Sustainably Scrumptious

By Cassie White

“As more Australians want a deeper connection with our food and its origin, innovative restaurants are now stepping up to the plate.

A SCAN DOWN THE ingredients list of a popular sports drink reveals food acids (330 and 331), monopotassium phosphate, ‘flavour’ and colour (102), amongst other things. Despite its lurid hue, the ingredients are obviously benign – people drink it all the time, after all – but what are they exactly? And where did they come from and who made them?

As more Australians want a deeper connection with our food and its origin, innovative restaurants are now stepping up to the plate, so to speak, serving meals that have been produced sustainably and ethically from the farm to our forks. These restaurants are taking advantage of the abundance of agricultural resources our country has to offer.

Thanks to initiatives like the Slow Food Movement, many of us are turning back the clock and getting in touch with the fundamentals of food, eating the way our grandparents did by avoiding anything pre-packaged and artificial, containing long lists of ingredients that we can’t even pronounce.

Despite being grounded in the Slow Food Movement, Italian-Australian restaurant Vapiano in Brisbane brings a whole new meaning to fast food. Your meal is created right in front of you from pasta and pizza bases that were prepared that day using fresh ingredients, many of which were sourced within a 150-kilometre radius in keeping with locavore principles. Meals are served sometimes within minutes of ordering, but that’s where the comparisons with the more common understanding of fast food end.

After living in Europe, Vapiano’s owner Will Cooke realised that Australia’s relationship with food was lacking in so many areas. With such hectic and stressful lives, how we nourish ourselves is often an afterthought – fuel to keep us going. And going. And going.

“In Europe their whole culture and philosophy in life around family and food is fantastic – it’s sit around and eat. Sometimes it’ll be half and hour but other times it will be three or four hours and that’s what Vapiano is; it means go slowly in Italian,” he says.

Although Vapiano is a European restaurant line, it was Cooke’s idea to make its first Australian venture one that sources all of its ingredients locally – even the tables have fresh herbs growing on them.

“The concept itself is all about freshness and it just didn’t seem to make sense to then buy ingredients that weren’t necessarily fresh. For me, local is just a continuation of that freshness.

“The brief we gave our distributors is that we want to use products that are as local as possible. Our fallback position is within Queensland, then Australia after that. Whilst local in my mind is 150 kilometres, the reality is, you’re never going to get 100 per cent of your ingredients within that geographical area – it’s just not practical.

“To use our fantastic cheeses as an example, we do really nice buffalo milk mozzarella and cow’s milk cheeses and they’re from Cairns, made by an Italian family. But they have one farmer who they buy their milk from and it’s made fresh each day then sent down to us. That’s not 150 kilometres but it’s still local, fresh in Queensland and it’s still handmade.

“In Australia you can always find produce because when you’re out of season in Queensland you tend to get a lot of good stuff out of Tasmania and Victoria. But once the season’s in again locally, then we go back to sourcing from predominately 150 kilometres.”

Cooke says with Australia’s ability to produce so much food, there’s no need to look overseas. He believes businesses that adopt the practices of sourcing food locally will not only succeed, but also help other businesses thrive in the process.

“I look at the land mass of Australia and our population and our ability to grow food versus the rest of the world I think we should be eating what we can locally. I just look at my nieces and nephews and the people I work with and they’re more savvy and socially aware. It’s the way of the future and at some point people are just going to demand it.”
Better beef

Mumu Grill, a steak house in Crows Nest, NSW is showing us that we don’t need to stop enjoying meat to eat sustainably and ethically. All of the animal products served are grass fed or organic, while produce is purchased from local growers.

Owner and head chef Craig Macindoe says serving food that is in season keeps him inspired.

“For me it’s all about ‘this is what’s coming into season, so I need to get used to working with it’. You’re talking to farmers and asking things like when stinging nettle will be available … so it becomes a real interaction between the food and us,” he says.

“Because we’re a steak house, we obviously have staples like potatoes but everything else changes.”

Macindoe says the life of the animals is a major concern for him and the producers he deals with. He ensures they’re cared for properly and fed on native perennials and grasses.

“With the organic wagyu for example, most of them are on green fields and rotated through different grass paddocks. The producers we deal with sometimes actually like to travel with the cattle to the abattoir to make sure they don’t get stressed before they are killed. Some people would see that as being quite nutty, but … I don’t see why it can’t be like that.

“We did a grass versus grain event when we first opened with a whole heap of journalists, the farmer and butchers. I was very careful to get the same cuts of meat, aged the same way, from the same type of animals and I was the only person who knew which was which. Of the 22 people at the lunch, 20 preferred the grass to the grain in all four courses.

“There is no doubt grass fed beef is much healthier for you. It has a much better ratio of omega three to omega six fatty acids than wild salmon, so it’s one of the healthiest things you can eat full stop.

“Grain is particularly toxic for cows. The toxins get stored in the fat and not only does that fat put weight on you; it’s also toxic for your body. If you eat sustainably, it generally means you start caring about your food and it creates a better respect for it.”

For Macindoe, the restaurant industry should be all about honest, clean and fresh tasting food, enjoyed in the company of friends and family. But he’s confident it’s slowly heading that way, as more people demand food that hasn’t been imported and processed along the way.

“People should know where their food comes from because it makes the producers more accountable. As part of the whole Slow Food Movement, people need to think of themselves more of a co-producer, rather than the end consumer. If people look at life like ‘I’m just the end consumer and food is just fuel’ then of course we’re going to go for the cheapest and nastiest product.

“But look at all the problems it has caused us. If we know where everything comes from then there’s some kind of accountability and we tend to eat fresher and better quality. It’s weird to feel like we’ve evolved when we’ve actually devolved, because we’re eating all this food that we should never have been eating, like all the highly processed products. It’s been proven; look at our record rates of obesity. If you just eat naturally, you tend to get more in sync with the food. It’s just so much better for you as a person to actually cook food because you have some kind of connection with it.

“It’s like a spiral of goodness. We do regular dinners where we invite the farmers in and they speak. Then I’ll talk about why we do certain things and that sort of education is the backbone of our business”

By Cassie White

Usa Wine Dinner

April 21, 2011

It has been a long time between drinks for ‘No BS’ wine events in Sydney and I am proud to announce that the drought is over and Sydney wine fans are in for a real treat! In conjunction with Ian Lindsey, from USA Wines Direct and Mumu Grill in Crows Nest, we bring you my All American Wines Dinner!

The last no BS wine event we had was a Top Gear Dinner “it was a corker ” one of the guests bought a porsche that night from Trivett classic. here is a photo of the prosches that came to dinner

This will be an intimate dinner of 20 people in the private dinning room. So don’t delay.

Draft menu

Organic Wagyu Cheese burgers on arrival

New York Clam Chowder with Jalepeno Corn Bread.

Crab Cakes with Southern Fried Organic Chicken Liver and a tomoato and Ginger Jelly

New York Sirloin with Blue Cheese Macaroni

Planked Salmon with Dill Mustard and Sides

Usa Pork baby Back Ribs with Coleslaw

White Chocolate Banofee Pie

With an all American Wine lineup and a fantastic, American inspired, seven course meal you will have the chance to enjoy a truly unique event. Interest in this event has been strong so to ensure we can welcome as many of you as possible we are offering this event on two separate evening. We look forward to seeing you and sharing a glass or two of All American Wine!

When – Wednesday May 4th and Thursday May 5th at 7pm
Where – Mumu Grill, 70-76 Alexander Street Crows Nest NSW 2065
Cost – $120 per person including all wine and a seven course meal
Bookings – To book please call the team at Mumu Grill on 02 9460 6877, payments via credit card at time of booking.